Shrimp Enchiladas
Ingredients
- 2-3 Tablespoon butter
- ½ cup red and green bell pepper
finely chopped
- ½ cup onion finely diced
- 2 cloves garlic
minced
- 1 pound shrimp
peeled and deveined, chopped into pieces
- ¼ cup cilantro
chopped
- ½ teaspoon salt
- ½ teaspoon cumin
- 1 teaspoon chili powder
- 8 flour or corn tortillas)
(9 inches
- 2 Tablespoon butter
- 2 Tablespoon flour
- 1 ½ cup chicken broth
- ¾ - 1 cup sour cream
- ½ teaspoon garlic powder
- ½ cup diced canned chilies
- to tastesalt and pepper
- ¼ cup green enchilada sauce or salsa Verde sauce
- 2 cups Monterey Jack cheese
- garnish: sour cream
cilantro, jalapenos, and limes
Directions
- 1
Preheat oven to 350 degrees Fahrenheit. Spray a 9x13 baking dish with non-stick cooking spray; set aside.
- 2
Shrimp mixture: Using a large skillet melt butter. Sauté the bell peppers and onions until lightly softened, about 3-5 minutes. Add the garlic and cook additional 30 seconds.
- 3
Add shrimp and cook 2-3 minutes, or until shrimp starts to turn pink. (You don’t want to overcook the shrimp. Remember it will cook more in the oven). Remove from heat and add in cilantro, salt, cumin and chili powder. Stir and set aside.
- 4
Cream Sauce: In a large skillet melt butter over medium high heat. Add flour and cook 1-2 minutes. Slowly whisk in the chicken broth (1/2 cup at a time). Continue to cook, stirring constantly, about 3-5 minutes until thickened.
- 5
Lower heat, stir in the sour cream, garlic powder, chilies, and enchilada sauce. Add salt and pepper to taste. Add 1 cup of sauce to shrimp mixture, stir to combine.
- 6
Assemble enchiladas: Add ⅓ cup shrimp mixture to a flour tortilla, roll tightly and place seam side down in the baking dish. Repeat with remaining tortillas.
- 7
Pour the remaining sauce over the rolled tortillas. Sprinkle the cheese over enchiladas.
- 8
Bake 20 - 30 minutes in preheated oven at 350 degrees Fahrenheit.
- 9
Serve immediately, garnish and enjoy!!
Shrimp Enchiladas
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About this Recipe
Craving a seafood dish that's rich, comforting, and bursting with flavor? These Shrimp Enchiladas deliver tender shrimp nestled in tortillas, all smothered in a luxurious, creamy sauce you'll want to spoon over everything.
What sets these enchiladas apart is the combination of juicy, flavorful shrimp with a homemade creamy sauce that brings a depth of flavor far beyond store-bought options. The fresh bell peppers, onion, and garlic in the filling create a vibrant base, complementing the succulent shrimp beautifully, making each bite truly satisfying.
Prepare for a truly special meal that feels both comforting and elevated. Each bite offers a harmonious blend of tender shrimp, earthy cumin, and a subtle kick from chili powder, all wrapped in a soft tortilla. The rich, creamy sauce, enhanced with tangy sour cream and a hint of green enchilada sauce, perfectly balances the savory filling, topped with gooey Monterey Jack cheese. This dish promises a hearty, flavorful experience that's sure to impress everyone at your table.
Easily adapt these enchiladas to your taste. For a milder flavor, you can reduce the chili powder or choose a milder green enchilada sauce. If you prefer a different cheese, a blend of cheddar and Monterey Jack works wonderfully, or you could opt for a spicier pepper jack. Don't have fresh cilantro? A sprinkle of dried cilantro can be used in a pinch, though fresh is always best.
Perfect for a cozy family dinner or a festive gathering with friends, these Shrimp Enchiladas are a standalone star. Garnish generously with extra sour cream, fresh cilantro, sliced jalapeños, and a squeeze of lime to brighten every bite and add a fresh counterpoint to the rich flavors.